Salted Caramel Brownies

Salted Caramel Brownies

I first fell in love with salted caramel back on a chilly January day this past winter. It was a Friday. The night before, my Chief Culinary Consultant and I went to a Pens/Caps game (we won’t discuss the result), and he was in town and off the next day. So we did what we do best – we went shopping. We were making our way around town when we passed a cupcake shop and I’m pretty sure I was adamant about stopping in. And so we did. We got a variety of cupcakes and busted into a couple once we got back in the car and saved some for later. As it turns out, we weren’t very impressed for all of the hype that the shop gets. The cupcakes themselves were quite dry, but wow the buttercream was the stuff baker dream are made of. Smooth, creamy, not too buttery or too sugary; melt-in-your-mouth frosting perfection. And lucky for me one of the varieties I chose was salted caramel. I don’t even think I finished the actual cupcake part, but rather ate all of the frosting off the top. Salted caramel and I had made a love connection. When we hit up Georgetown Cupcake a few weeks ago, I immediately went for the salted caramel there as well, and fell in love all over again.

Salted Caramel Brownies

Somehow it took me until now to actually make salted caramel instead of traipsing around eating it in the form of frosting. Not that there is anything at all wrong with that though. Right? I couldn’t wait to make it but wanted to do something different with it than frosting since that was the only way I had eaten it so far. I saw a link on Two Peas and Their Pod to The Pioneer’s Woman’s Salted Caramel Brownies. They looked delicious, but I wasn’t sold on using gelatin to make a caramel layer set, so I brainstormed some alternatives. I finally decided that the brownies would be simply marvelous with a swirl of salted caramel, similar to how cream cheese brownies are made. And my sun could rise and set around cream cheese brownies. This turned out to be a fabulous experiment, and a recipe that gets a gold star. The brownies are rich, chocolatey, creamy and salty all in one beautiful bite.

And if that weren’t enough, there’s more good news. You won’t use the entire batch of salted caramel for these brownies, so you will have some leftover to dip apples and pretzels in, drizzle on ice cream, take a bath in… hey, whatever you want! Just enjoy it!

Salted Caramel Brownies

If you received the Brown Eyed Baker weekly newsletter last week then you know the weekly baking challenge was… brownies! Did you make any this past week? If you did, I’d love to hear about them! Leave a comment below, and include a link if you blogged about brownies! And don’t forget to add your pictures to the Flickr group for the weekly baking themes! Hope you enjoyed this one!

One year ago: Dulce de Leche Cheesecake Squares
Two years ago: Zebra Cake

Salted Caramel Brownies

Yield: 16 brownies

Prep Time: 40 minutes

Cook Time: 35 to 40 minutes

Total Time: 1 hour


For the Brownies:
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour

For the Salted Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature

Fine sea salt, for topping brownies


1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.

2. In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that's okay - it will melt eventually - just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You'll probably need to warm it up a bit straight from the refrigerator.)

3. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.

4. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don't do it too much or it will all mix together). Sprinkle a bit of sea salt on top.

5. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.


139 Responses to “Salted Caramel Brownies”

  1. Reagan @ Recipesmademyway on August 19, 2010 at 1:55 pm

    Oh MY!!!! This might just be what I’ve been craving for the past few months… I’ve been trying to figure it out… something chocolate, gooey and warm. Definitely need to try this!


  2. Peggy on August 20, 2010 at 9:29 am

    I find it so hard to resist salted caramel anything nowadays! These definitely wouldn’t last long at all in our house!


  3. Kim @ Two Good Cookies on August 21, 2010 at 5:09 am

    Oh my goodness gracious. I think these just moved to the top of the pile. An excellent lunch, methinks… :-)


  4. Ginny on August 21, 2010 at 5:59 pm

    These look delicious! I’ve been looking for a thicker caramel recipe that won’t bake into the brownies, and I’m going to give these a try this afternoon. I especially like that your recipe doesn’t use corn syrup or gelatin. I’ll post a follow-up picture of the finished brownies on my blog!


  5. Jennifer on August 22, 2010 at 8:59 pm

    These were fantastic! I doubled the brownie recipe and still used the same amount of caramel in a 9×13 pan. The caramel sauce was very thin. Not too “dollapable” but delicious anyway. Next time I might use slightly less cream in the caramel. Still….soooo good!


    • Michelle on September 13th, 2010 at 9:01 pm

      Woo, so glad you loved ’em!


  6. Susan@One Less Thing on August 23, 2010 at 12:10 am

    Oh baby, these will definitely be what I make this weekend. One can’t have too many brownie recipes. Thanks.


  7. Patricia Scarpin on August 23, 2010 at 7:46 am

    I am soooo making these (almost drooling as I type). :)


  8. Katie on August 24, 2010 at 11:42 am

    I think I need help! The above recipe looked wonderful so I tried it out this weekend. However, after two tries I am hoping you can give me some advice. Ok – first try looked beautiful the entire time. I thought everything was going great…until I tasted it. Even though it looked picture perfect, it tasted burnt. I know caramel can do that quickly but I was watching it the whole time and it never looked too done. Second try I figured I’d be extra vigilant and have all my stuff measured and ready to go instead of doing it while cooking. I double checked everything to make sure I had the right ingredients. The sugar melted well. I added the salt – still looked good. However when I added the butter it all separated. It turned into what looked like cookie dough! I kept stirring thinking that it may help but it didn’t. I went ahead and added the cream (figured it couldn’t get worse!) and after stirring it more, it did eventually dissolve but was so thin! It was the consistency of milk but tasted great. I went ahead and put it in the brownie batter and baked it but, of course, since it was so thin it just baked right into the batter. From all this do you have any idea what I might have done wrong?


    • Michelle on August 25th, 2010 at 10:14 pm

      Hi Katie,

      I’m so sorry you had trouble with the caramel. The mixture shouldn’t separate when the butter is added, and while it will be thinner when first cooked, after sitting for about 10 minutes it definitely thickens. Was your butter and cream at room temperature? That’s the only thing I can think of that would potentially cause the caramel to separate. Let me know if you need any additional help!


    • Jen Graham on December 6th, 2011 at 6:04 pm

      The same exact thing happened to me. What did we do wrong?


  9. Shelly on August 28, 2010 at 11:16 pm

    Katie, I had a similar issue, but mine came together in the end. They’re in the oven right now, and I’m hoping don’t taste burnt. The caramel is pretty thin though, but tastes wonderful!

    My butter was still a little chilly, and probably the cream too. Next time I’ll be sure and leave them out longer, as I can definitely see that breaking the sauce.


  10. Erin on August 31, 2010 at 1:20 pm

    Hey Michelle, my sister and mom and I made these fabulous brownies this weekend and oh mah gah they are good. I actually like them better once they’ve sat overnight! We had similar thin-dribbly caramel issues, but gave it a while to cool and thicken and it worked just fine. I was wondering, though, if next time you make them you could maybe take a picture when your caramel is at the consistency you like it, so I have an idea what I’m working toward?


    • Michelle on September 13th, 2010 at 8:58 pm

      Hi Erin, Yay! So happy you gals enjoyed the brownies! I will definitely do some pictures of the caramel sauce for you… perhaps a whole post just dedicated to making it?


  11. Allison on September 7, 2010 at 8:03 pm

    I made these this past weekend and they are SO SO SO awesome. I can’t stop eating them. Great recipe!!! I think I’m going to make another batch with the left over caramel to use it up (and then I’ll have to starve myself for like a month or two to make up for it. Totally worth it though!) Thanks for posting!


    • Michelle on September 13th, 2010 at 8:59 pm

      Most welcome Allison, so thrilled that you loved them!


  12. Amy I. on September 13, 2010 at 12:54 am

    Made these this weekend. Verdict: pretty much the best thing EVER. To anyone thinking about making these: they are the perfect way to win friends and influence people. Thanks, Michelle!!


    • Michelle on September 13th, 2010 at 9:16 pm

      Amy, you are so welcome! Yay for more friends and being influential :)


  13. LIsa on September 16, 2010 at 9:36 pm

    I made these brownies on Sunday and took them to work on Monday. I never saw a group of ladies swoon so much in joy! We are having a staff party on Friday and I had two requests to make them again. I made a double batch and people are going to be THRILLED. On Monday a friend told me that these brownies “changed her life”. Haha.


    • Michelle on September 20th, 2010 at 9:25 am

      Lisa, Awesome to hear such rave reviews, thank you so much for sharing!


  14. christiana on September 21, 2010 at 8:48 pm

    These are amazing!!! I made a batch last night and they were absolutely decadent! The perfect PMS food. 😉 However, waiting 2 hours for them to cool was difficult especially since I like warm brownies straight from the oven. Next time, I’ll probably make different brownies and top them with the salted caramel sauce. Thanks for sharing this recipe!



    • Michelle on September 22nd, 2010 at 7:29 pm

      Gotta love chocolate recipes that get us through those rough patches, right? :) So happy you loved these!


  15. Flour Child on October 11, 2010 at 11:57 am

    These were so great!
    In retrospect, I probably should have checked the baking time, but they were still really tasty.


    • Michelle on October 11th, 2010 at 8:41 pm

      Yay for brownie love! So glad you liked ’em!


  16. Delishhh on October 14, 2010 at 10:51 pm

    I finally made these! HUGE HIT! Actually i have made them a few times now since they were so good. Thanks for a great recipe. I put up my picture and story here if you want to read about it:


    • Michelle on October 18th, 2010 at 10:48 pm

      Woo! Glad you loved these, and you are most welcome!


  17. surcie on October 26, 2010 at 7:59 am

    Yay! I’ve wanted to make salted caramel brownies but was put off by the whole gelatin thing. Love your solution.

    I think the Pioneer Woman said she was inspired by Amelie’s Cafe in Charlotte, NC. I don’t know if you live anywhere near Charlotte, but you’d adore Amelie’s. Their baked goods (all French) are absolutely phe-nom-en-al.


    • Michelle on October 27th, 2010 at 4:42 pm

      Thanks for the tip about Amelie’s! If I am ever in Charlotte I will definitely check it out!


  18. Rachel on November 7, 2010 at 8:00 pm

    Yum! These look sooo good, I’ll definitely make them soon.


  19. Annie on January 25, 2011 at 11:56 pm

    I followed your directions and everything looked great…I put the mixture into the oven and…*sob* the caramel was burning! and into the garbage my brownies went. I was so looking forward to sharing them and eating them with my colleagues! *sigh* Any suggestions on what I possibly did wrong?


    • Michelle on February 14th, 2011 at 10:01 pm

      Hi Annie, I’m so sorry these didn’t turn out for you! Only thing I can think of is maybe the caramel got overcooked on the stove first and/or the oven was running hot?


  20. Anne on January 31, 2011 at 12:08 am

    Can I use fleur de sel in the “salted caramel” sauce? Or is sea salt better? Cuz I have amazing fleur de sel from Williams Sonoma that I am dying to use at any excuse I get! he he


    • Michelle on February 14th, 2011 at 9:58 pm

      Absolutely! It would be fabulous!


  21. Jenni on February 13, 2011 at 9:27 am

    I just made these for a friend’s birthday party and they were so good I was worshiped as a goddess.


  22. Beth on March 5, 2011 at 12:47 pm

    These were fantastic and a great dessert to bring to a friend’s dinner party. Thank you! They were gone, quickly!


  23. Shelly on March 14, 2011 at 11:52 pm

    This brownie recipe was absolutely fantastic! I added a little mango extract… might sound crazy but it added a little zest, thanks again.


  24. Raquel on April 26, 2011 at 9:05 pm

    What do you mean “line the pan with overlapping pieces of foil and spray the foil”? How do they overlap? and just the edges or the bottom and sides too?
    Thanks, I can’t wait to try this! they look amazing!


    • Michelle on April 27th, 2011 at 1:36 pm

      Hi Raquel, Basically you do it so you put a piece of foil down, and it hangs off the two sides. Then turn the pan, and line it with foil the other way, so all four sides (and the bottom) are covered with foil.


  25. Autumn mize on May 3, 2011 at 10:08 pm

    The salted caramel brownie recipe is wonderful and delicious!! I had a few problems making the caramel sauce. The butter, although at room temperature, still did not want to mix and with some furious mixing it finally did. I put the cream in (not at room temp), it too did not want to mix. So i put the whole pan back on the stove on a lower temp and kept whisking and whisking until it looked like a caramel sauce. The sauce still had a few sugar clumps but it worked out and after I removed it from the stove and set it in a cool area it thickened. My family loved the recipe and i look forward to trying the caramel sauce again and perfecting it. The middle layer of caramel sauce got lost in the brownie mix but the top layer held up. I will definately make this again. YUM YUM


  26. Michaela on July 3, 2011 at 1:06 pm

    These are amazing! What a perfect combination.
    I posted my results here (some caramel tips!) with a few things I learned along the way :)


  27. Katelyn Weissinger Sherman on September 19, 2011 at 5:45 pm

    I made these a couple of weeks ago and just posted a how-to with lots of photos and tips on my blog. They are soooooo good. And I will never buy caramel from the store again. Check it out:


  28. Jill on October 2, 2011 at 2:31 pm

    Made these brownies last week…following recommendations of other reviewers, I hardly swirled my caramel into the batter. But it somehow baked into the brownies – making them very dense and almost mealy. Suggestions for what I might have done wrong?


    • Michelle on October 10th, 2011 at 4:25 pm

      Hi Jill, I did swirl the salted caramel, so I’m not sure if not doing so could cause your results, but perhaps try doing some swirling on your next batch.


  29. Anita on October 9, 2011 at 8:18 pm

    Okay, so I’m late to this party, but truly these brownies deserve a standing ovation. However, I am unable to stand while I’m eating these brownies because my brain is too busy taking in the taste and texture and all-around yumminess to worry about silly things like standing.
    The most horrifying part is that they aren’t that hard to make, which does not bode well for the new jeans I just bought!
    I am beyond thrilled that I passed the recipe for “Salt Caramel Brownies” from somewhere else and decided to do some research.
    Wow. Just. Wow.


  30. Oma Tabby on November 5, 2011 at 11:47 pm

    I made these today and they are amazing! My husband said his mouth was in shock at how delish they are…my daughter couldn’t believe how yummy and my friend couldn’t wait until they were cooled. I also loved how easy they were to make!


  31. Nisha on November 14, 2011 at 10:50 pm

    BEST BROWNIES EVER. I’ve made many brownies in my day, but these were the most divine I’ve ever tasted. Gooey, rich, sweet and salty…

    This is also the easiest recipe I’ve used for caramel sauce.

    Thank you for this amazing recipe!


  32. Phoebe on December 27, 2011 at 11:06 am

    These look gorgeous, gonna make them this weekend!


  33. Jennifer Forkenbrock on February 8, 2012 at 6:19 pm

    I tried this recipe twice and can’t get past cooking the sugar!! My sugar turns clumpy and hard and NEVER gets to the stirrable stage. What am I doing wrong??


    • Michelle on February 9th, 2012 at 12:23 pm

      Hi Jennifer, I would try bumping your heat down a little. Not sure if you’re using electric or gas, but on medium-high the sugar should get a little clumpy, but as you continue to whisk it will break down again and melt.


  34. Megan Payne on February 13, 2012 at 8:25 pm

    A group of us made these brownies over the weekend. We cooked them for the 40 minutes and the brownies were not cooked. We ended up trying to put them back into the oven, but, they still would not cook. The only thing that I think may have happened, is that the caramel was not a dallop. We poured it on the brownie. And, we used all of the caramel. Should the caramel be liquidy? The taste was still incredible, but, we couldn’t cut them. Any suggestions?


    • Michelle on February 14th, 2012 at 8:04 pm

      Hi Megan, Yeah the way you used the caramel would definitely be the problem. The entire pot of caramel should not have been used, and it shouldn’t have been poured on in a layer. By just using dollops and then swirling it, it becomes integrated into the batter. By spreading it into its own layer, it would have never set up in the oven and is the reason why you can’t cut it.


  35. Jeanie on February 17, 2012 at 9:54 pm

    I baked these last weekend and they were so delicious! I believe I used too much caramel in mine and was a little concerned about the brownies setting up. After they cooled, however, I cut them into bite size pieces and stored them in the refridgerator. They have been perfect little treats right from the fridge or after sitting out to room temperature.


  36. Chocolista on February 23, 2012 at 12:01 am

    Do you think these would work with the “Baked” brownie recipe?


  37. Dawn Marie Kelly on February 28, 2012 at 1:25 pm


    I am posting about making the caramel recipe here on my blog. Would you mind if I link back to this page please?

    Thanks so much~


    • Michelle on February 28th, 2012 at 11:19 pm

      Hi Dawn, Absolutely! Thank you for linking back!


  38. Melanie on March 8, 2012 at 2:10 pm

    Have you tried flavored sea salt? I just bought some dark chocolate sea salt that I am going to try with this recipe. I made these brownies a few months ago, and they were wonderful!


    • Michelle on March 10th, 2012 at 2:34 pm

      I have not, but that sounds fabulous! I am going to have to look into them!


  39. Barb on June 1, 2012 at 10:40 am

    Made this last night – delicious! First time I’ve seen “dollop” as a unit of measure in a recipe, but it was the perfect quantity. Took them to an outdoor concert for picnic dessert. Summer’s here!


  40. Moza on July 18, 2012 at 10:35 pm

    I just made these with my brother and I had the same problem with thencaramel sauce being too thin but I agree that it was because I did not give it enough time
    To thicken because I was too worried about my caramel burning, I also still had clumps of sugar on the bottom of my pan but I put my sauce through a strainer and all was well the actual end resault was delicious even my dad liked it and he hates everything I make. Thank you for the recipie, definitely making it again. Eventjough my caramel sauce was thin, it was the first caramel I could actually use and liked, I am 16 and caramel is quite intimidating.


  41. Stephanie on August 8, 2012 at 8:54 am

    Yeah, I totttalllyyyy screwed this up. Just wanted to post all the things I did wrong, in case someone else reads this and it could prevent their mistake!
    So, like a lot of other people, I burnt the caramel (and I was a HAWK, Michelle… the only thing I can attribute it to is that I used my le creuset pot and the heat was trapped in the bottom, so even though I removed it from the heat super early, as soon as I put the salt in I could see it turned black… ugh. I will use a different pan next time). Anyway, my husband ran to the store and bought packaged caramels, because in your salted caramel cookie bars (which I’ve made a million times and everyone loves) it’s the same general concept. Right? NO. The caramel was creamy, I added the salt to it, put it between the brownie layers, but… another mistake… I put it on top too and stuck it in the oven. It’s a hard, chewy, burnt-tasting mess on top now. UGH! I should have thought of that!!! So, NEXT TIME, if I burn the caramel again, I will remember to bake the brownies with the layer of caramel in the middle and, after they are out of the oven and cool, I will cut and then decorate with the caramel, then sprinkle salt on top. Or, just not burn the caramel next time. 😉 haha. Hopefully (next time) I’ll be able to post an awesome review like everyone else did!


  42. yugin on August 9, 2012 at 1:43 am

    I want to make these brownies but also came across ‘The Baked Brownie’ on this website… how do the two brownies differ and what makes this recipe more suitable for eating with salted caramel? Thanks :)


  43. shaz on September 19, 2012 at 6:01 am

    hi, i ve been searching for caramel brownies…..finally i came across of yours…..plz tell me can we put caramel layer in the middle and chocolate sauce on the top….???? Also plz tell me how much 1 ounce equal to spoons???? tell me in spoons…… and for unsweetened chocolate chopped….do we have to use cooking chocolate????


    • Michelle on September 26th, 2012 at 10:31 am

      Shaz, You can put chocolate sauce on top, but I would do so after the brownies have baked, as a topping. Ounces to spoons (I assume you mean tablespoons or teaspoons) varies depending on what you’re measuring (different ingredients have different volume). In the recipe above, the only thing measured in ounces is the chocolate, but that cannot be measured in tablespoons or teaspoons. The chocolate is a solid bar of chocolate, with a weight measurement on the package. It cannot be converted to tablespoons or teaspoons. I’m unsure of what you mean by “cooking” chocolate, but you should use a solid chocolate bar or, as a last resort, chocolate chips.


  44. Katie on October 2, 2012 at 10:52 pm

    I looked all over for a salted caramel brownie recipe and am very happy I went with this one! I made these today and they turned out great. Like many people, I also burnt the caramel, but realized it before I added the heavy cream so I tried a second time – this time, I took the pan off the heat when the sugar was a golden brown color, before I added the salt and butter, and it turned out perfect. There was still enough heat to melt the butter. I’m really happy to have this caramel recipe to use on its own, without the brownies! I think I put slightly too much caramel in the middle layer because they needed to bake for about 50 minutes, but in the end they turned out great. It’s worth the effort of making the caramel; these are really yummy!


  45. mea on October 24, 2012 at 8:46 am

    Hi there. Just came across these and can’t wait to try making them. Have you had success with freezing them? Thanks!


    • Michelle on October 25th, 2012 at 3:15 pm

      Hi Mea, Yes, I have! I wrap them individually in plastic wrap then place in a freezer-safe ziploc bag. Enjoy!


  46. Vasundhara on October 30, 2012 at 8:39 am

    Hey BEB!!

    i was your recipes two days ago.. made the Baked brownies and it was fabulous..

    so i tried the salted brownies today

    its just out of the oven.. my caramel was also not dollapabe .. so the top of the brownie jsut out of the oven looks a little bubbly..

    may be i shoudl wait for it to cool down and see how it behaves. thanks anyway


  47. Dana on February 8, 2013 at 6:21 pm

    I’ve made these brownies as my first ‘from scratch’ brownies ever. They taste delicious however the top seemed to crack and they also got stuck on the foil even though I used oil on the foil. Brownies were baked on lower middle part of oven. So I have few questions: 1/ How to make them not crack from the top 2/ How to make them not stick to the foil – just more oil? 3/ How to make the caramel thicker that it would look nice as on the photos? Anyway, they are delicious!!


    • Michelle on February 10th, 2013 at 2:47 pm

      Hi Dana, As you can see from the photos, mine are also cracked on top, which is due to the addition of the caramel. You can try using parchment instead of foil if you’re having trouble with sticking. If you would like your caramel thicker, make it ahead of time and refrigerate it so that it thickens before you use it.


  48. Joanne on March 15, 2013 at 11:02 am

    So glad I found your site! I will be making these for a second time tonight, as requested, for a birthday treat!! Thanks for sharing! Have a great weekend!


  49. Carolina on April 12, 2013 at 10:21 am

    These brownies are FANTASTIC! I followed the recipe by the book and they turned out perfect! I had always had problems with brownies, they were either undercooked or too hard, but I found THE recipe. I strongly recommend it!


  50. amanda on August 31, 2013 at 4:15 pm

    oh no! as soon s i poured my cream in the caramel sauce turned into a hard lump. any ideas?


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